"In this vegetarian alternative, unlike at Noma, the celeriac is not moulded around a spit, but rather grilled till it is at once succulent and charcoaled. Served inside a “wild farmed” pita with plenty of wholesome whole grain flavour, it is accompanied by pickled celeriac; creme fraiche; bkeila (a Tunisian-Jewish condiment of spinach cooked down for hours in oil); crispy onions, and a side serving of chilli-laced fermented tomato for an extra layer of flavour. At £17 for a small plate, it is not exactly a generous portion, but it is a complex, clever, and subtle dish." - Joel Hart
